Thursday, July 5, 2012

Chicken with Zucchini and Garlic Sauce

This is a recipe from my friend Megan (with whom I run LiterariTea--a blog that discusses books and tea). I haven't tried it yet, but I sent out a plea for zucchini recipes to veggie-friendly friends like her. It looks yummy!

Chicken with Zucchini and Garlic Sauce
 ~from Megan

  • 1/4 c. butter
  • 6 boneless chicken breast halves, cut in half
  • Salt and pepper to taste
  • 1/4 Mrs. Dash, optional
  • 3 c. sliced zucchini
  • 1/3 c. chopped onions or sliced green onions
Garlic cream:
  • 2 T. butter
  • 1 clove garlic, minced or pressed
  • 3 T. flour
  • 3 oz. cream cheese
  • 1 10 3/4 oz. can chicken broth
  • 1/2 tsp. Pepper
Cooked rice, for serving

Melt butter in large skillet. Add chicken and seasonings; cook over medium heat, until chicken is browned and fork tender. Add zucchini and onions; continue cooking, stirring gently until zucchini is crisp-tender.

Meanwhile, melt butter in 2 qt. saucepan; add garlic and cook for 1 minute. Add flour, cooking and stirring until smooth and bubbly. Add cream cheese and broth, stirring until sauce is thickened. Add pepper.

Place rice on a platter; arrange chicken and zucchini pieces on top of rice, top with garlic cream sauce. 

~Serves 6

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